thirsty thursday: how to make mulling spices

In a bit of a twist on my post for this week’s “thirsty thursday,” I wanted to share the base for one of my favorite cold-weather drinks. It may not be as popular as making spiked hot chocolate, or an Irish coffee, but I think it deserves its time to shine. Does anyone have a guess?…anyone?

We’re talking mulled wine!

A “mulled” drink is a drink which has been prepared with certain spices, and is heated in a pot for a period of time. The spices are strained off, and the drink is enjoyed piping hot. Oftentimes, you may see mulling spices dotted with dried fruits such as raisins, apples, or citrus rinds. They add another dimension of flavor; not to mention, they give off the most wonderful perfume when the drink is steeping!

The combination of spices typically varies from user to user, so today  I wanted to share my favorite method of preparation! And be sure to take notes, because you may be seeing this pop back up again in the near future {hint, hint}.

~~~

Mulling Spices {recipe adapted from 30 Pounds of Apples}

The perfect combination of sweet and savory spices makes this bar staple a must-have in your home during the winter months! Super easy to prepare and can be stored for a long period of time {tightly covered}, it makes the perfect pick-me-up when you’re having a dull day. 

Ingredients:

6 ounces whole cinnamon sticks

10 whole nutmegs

2/3 cup dried orange peel

2/3 cup dried lemon peel

3/4 cup whole cloves

1/2 cup allspice berries

1/3 cup finely chopped crystallized ginger

optional add-ins: 1/2 cup dried raisins, 1/2 cup dried cranberries, 1/2 cup dried cherries, half a vanilla bean

To Prepare:

Crush cinnamon sticks and nutmeg by placing in a zippered freezer bag and beating with a heavy-bottomed skillet. Chop ginger into small pieces. Combine with the rest of the spices and store in a covered container {a screw-top Mason jar works perfectly here}.

Note: this recipe will yield about 32 servings. To use for making mulled wine, combine 1/3 cup sugar and 1/2 cup water in a large pot on medium heat. Stir until sugar is dissolved. Add in one {750 mL} bottle of red wine and about 2 tbsp. of the mulling mixture. Reduce heat to low, and heat until the wine is hot. Strain out any of the spice mixture and serve!

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7 thoughts on “thirsty thursday: how to make mulling spices

  1. I savour, lead to I discovered exactly what I used to bbe
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